World Gourmet Summit 2004
 Culinary Masterclass

The Cuisine of
Yan Yeung
Silks, Crown, Melbourne, Australia

Pan-fry Beef Eye Fillet with
Black Pepper Sauce

  Serves 4
  INGREDIENTS

2 x 150g

¼ tsp







½ tsp
½ tsp (each)
¼ tsp
15g



150g

beef eye fillet
Baking soda
U.S. Dehydrated Potato-Fine Flour
Salt, to taste
coarsely ground black pepper

Black Pepper Sauce
Peanut oil
Chicken stock
Oyster sauce
Mushroom soy sauce
Shaohsing jiu (Chinese rice wine)
chopped onion
chopped red and green capsicum
crushed garlic
unsalted butter
Black peppercorns
Sugar, to taste
Salt, to taste
U.S. Dehydrated Potato-Fine Flour; dissolved in a little cold water

spinach
Method:
1. For the Beef Eye Fillet: Season the beef eye fillet with baking soda, U.S. Dehydrated Potato-Fine Flour, salt and freshly ground black pepper. Cover and set aside for 30 minutes.

Heat some vegetable oil in a frying pan and sear the marinated beef eye fillet for 2 minutes on each side. Then remove the beef from the pan and slice into bite-size pieces before transferring onto a serving plate.
2.

For the Black Pepper Sauce: Heat sufficient peanut oil to coat the surface of the wok, add chicken stock, oyster sauce, mushroom soy sauce and Chinese rice wine. Stir well and then add in the chopped onion and capsicums, garlic, unsalted butter, black peppercorns. Season with sugar and salt to taste and bring the mixture to a boil. Stir in the starch mixture to thicken the sauce. Set aside and keep warm.
3. For the Spinach: Blanch the spinach in a pot of boiling salted water for approximately 30 to 40 seconds. Remove with a wire skimmer and drain well.

Heat a clean wok with some cooking oil and add a pinch of salt. Add the blanched spinach and stir-fry for about 30 seconds.
To Serve:
Ladle the black pepper sauce over the pan-fried beef pieces and serve with stir-fry spinach.